Dairy processing 003

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Dairy processing 003

  1. 1. 1IntroductionG. Smit, NIZO Food Research, The NetherlandsMilk and the range of dairy products derived from milk have long been centralto diet in both developed and developing countries. Some dairy processingtechnologies such as fermentation have been used for thousands of years.Building on this long lasting foundation, the dairy processing industry continuesto be at the forefront of innovation in the food industry. This important newcollection sums up some of the most important recent developments. Part I considers key aspects of safety and quality. Chapter 2 provides afoundation by summarising current knowledge about the major constituents ofmilk. The following chapter discusses how factors such as breed and husbandrypractices on the farm influence milk composition. The next three chapters focuson safety, covering hygienic practices on the farm, developments inpasteurisation and sterilisation technologies, and the growing use of modellingto improve these techniques whilst retaining milk quality. A final group ofchapters in Part I consider key aspects of dairy product quality. There arediscussions of the latest research on the control of flavour in milk and otherdairy products, improving texture in fermented dairy products, controllingstability and shelf-life, and testing the authenticity of milk and milk products.Building on the traditional nutritional importance of milk, the final two chaptersconsider the new generation of functional dairy products. The second part of the book reviews the range of new technologies thathave emerged recently to improve dairy product quality. The first two chapterslook at on-line techniques to monitor and control various aspects of milk safetyand quality. They are then followed by chapters on extending the shelf-life ofdairy products through such techniques as high pressure processing, the
  2. 2. 2 Dairy processingproduction of powdered dairy products and the use of carbon dioxide. There isalso a chapter on developments in separation techniques to maximise returnsby producing a wide range of dairy ingredients. The final part of the bookconsiders key developments in improving flavour and other qualities in cheesemanufacture. The quality of dairy products, e.g. taste, texture, health and safety, as perceivedby the consumer should be the prime and ultimate driver for the dairy industry. Thenew developments described in this book will certainly add to their achievement.

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